I have been admittedly slow to join the low carb, keto bread bandwagon. I just haven’t been impressed with overly eggy or cardboard like results from most techniques. While I’ve had some success with keto bagels and recently discovered ground flax meal as the perfect addition to achieve the dense and chewy texture of bagels without the carbs (stay tuned for that recipe coming soon!), bread has remained an elusive goal for me to make.
And, last night, I did it. After lots of fails, I made this almond flour-based keto bread that is airy, chewy and toasts up perfectly…and it comes as close to zero net carb bread as possible at 1.5g of net carbs per slice! This is for certain the best low carb bread we’ve made from scratch.
While I like the mixture of almond flour and flaxseed meal for texture (and added nutrition in the form of omega-3 fatty acids and extra fiber), you can eliminate the flaxseed and use 2 cups of almond flour instead. For the best results, use room temperature eggs and softened butter – not melted!
Give this delicious keto bread a try and let me know what you think!
Low Carb Keto Bread
- 7 eggs room temperature
- 1/2 cup unsalted butter softened, not melted
- 2 tbsp coconut oil
- 1 3/4 cups almond flour we like Bob's Red Milled SUPER FINE
- 1/4 cup flaxseed meal optional, if omitting, use 2 cups almond flour
- 1 tsp baking powder
- 1/2 tsp xanthan gum
- 1/2 tsp pink salt
- Preheat your oven to 350℉.
- Grease and line a metal loaf tin with parchment paper.
- In a large bowl, beat eggs (make sure the eggs are at room temperature and not fresh out of the fridge!) using a hand mixer on medium speed until combined and starting to froth - about 2 minutes.
- Add the softened butter and coconut oil. Beat until it all comes together. There may be some flecks of butter, which is fine.
- In another bowl, mix the dry ingredients: the almond flour, flaxseed meal (if using), baking powder, xanthan gum and pink salt until combined.
- Slowly add the dry ingredients to the wet ingredients while continuing to beat on medium speed.
- Once the ingredients are combined, pour the mixture into the prepared loaf tin. Smooth out the top with a spatula or, I give the tin a few gentle taps on the kitchen surface to level it out.
- Bake for 45 minutes. Test by inserting a toothpick into the center - if it comes out clean, your keto bread is ready!
- Slice into 16 even pieces (about 1/2 inch thick) and enjoy!
- This low carb, keto bread can be stored in the fridge for about a week. I like to keep it in an air-tight plastic container with a paper towel inside to help reduce moisture.
- You can toast this keto bread, make sandwiches and even use in a panini press!